i've tried several beers. i've tried umm, i forget what brand but it was probably a sip of something ian had and hated it. i even went to a microbrewery and tried their sampler thing. a shot glass worth of like six or seven beers, ranging from the super light kinds that look yellowy all the way to dark stouts. they all made me want to puke.

Guinness in the states is perhaps the most disgusting thing I have ever had beer-wise. I thought it was because it is pasteurised here, but not in Ireland?

my tops are Heinekin, Stella, Spaten, Hefeweizen, Oktoberfest and Hoegaarden with a lemon.

The only place Guinness Draught is brewed is in Dublin. The kegs that leave the plant and head for America are the exact same kegs that leave for pubs in Dublin.

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It's a busy time of year for Guinness brewmaster Fergal Murray, as you might imagine. Not only is he tasked with ensuring the quality of every batch of beer at Dublin's St. James Gate Brewery (which produces approximately 4 million pints each day), but he serves as the globetrotting brand ambassador for the company.

Arriving Tuesday in Dallas from Denver, Murray made several stops during his whirlwind day-and-a-half tour of the city and reprised his role as judge at Trinity Hall Irish Pub's annual pint-pouring competition -- won this year by Riley Paz of The Old Monk. Murray took off the following day for a visit to Milwaukee, followed by a jaunt to Chicago for Saturday's parade with the Emerald Society, then Kansas City. His trip will culminate in New York City Wednesday on St. Patrick's Day, where he's scheduled to ring the opening bell at the New York Stock Exchange.

But Murray found a few minutes to share his thoughts on the St. Patrick's Day holiday, explain the difference between Guinness served in Dublin and in Texas and to share some exciting news about the availability of Guinness Foreign Extra in the United States.

"It gets hectic this time of year, but I love it," Murray says between sips of an expertly poured pint of -- what else? -- Guinness on Tuesday night before the competition commenced. "It's our peak moment, and we're trying to extend it as long as we can."

Aside from an obligatory aside about the importance of responsible drinking, Murray insists that he thoroughly enjoys the American celebration St. Patrick's Day -- even if it sometimes borders on a caricature of Irish heritage that boils down to leprechauns, corned beef and booze.

"For Irish people, it is like your July 4, almost," he says. "We don't have the extensive partying like there is here. Visitors come to Ireland and it's almost like a Mardi Gras...We love watching you guys have a good time, as long as you're responsible."

Speaking of visiting Ireland, Murray also comments on the difference between a pint of Guinness Draught served at an Irish pub and one served at an American bar. His answer may surprise those with fond memories of a particularly delicious stout enjoyed during a visit to Dublin.

"There is no difference," he says emphatically. "It has to be perception. You'd expect it to be different, just like if you went to Tuscany and had wine, or Champagne in Champagne, or tequila in Mexico.

"This pint here is gorgeous," he says, tapping the side of his glass. "Better than I get at some places in Dublin."

The confusion may stem from the fact that Guinness Extra Stout -- the stronger, bitterer version of Guinness that comes in bottles -- is brewed in 49 breweries around the world. Those breweries add local water to extract, or "Guinness Essence," to cut down on shipping costs. Over time, local traditions and laws have led to differences between Extra Stout versions found around the world. The Guinness Extra Stout found in Texas is brewed in Canada and, at 5.5 percent ABV, is slightly stronger than the 4.2 or 4.3 Irish and European version.

"But the only place our draught beer is brewed is Dublin," he says. "The same kegs you'd get in Dublin are the ones you get here."

there are many reason why i believe people think the guinness tastes different has to do with perception and pour.

there's a perception that guinness draught is supposed to taste better in europe, especially in ireland, and that gets into a lot of people's heads. when you hear something enough times, you start to believe it.

but the biggest difference i think is the pour... there are many bartenders in the states who simply don't care enough to pour a pint of guinness properly. if i find myself at one of these places, i'll get something else. it's just not the same.

but those pubs, and more importantly, bartenders who take pride in their pour? who take the time to do it the right way, give it the proper time to settle, and hand you a perfectly poured pint with a rich, creamy head? those are some tasty ass pints of guinness.